Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       pound         ground beef
  1       medium        onion, chopped (1 cup)
  1       can           diced tomatoes with roasted garlic, undrained(14 1/2 ounces)
  1       can           whole kernel corn with red and green peppers, drained(11 ounces)
    1/2   cup           coarsely chopped pimiento-stuffed olives
    1/3   cup           raisins
  2       teaspoons     ground cumin
    1/2   teaspoon      ground cinnamon
  1       pouch         (6.5 ounces) corn bread mix
    1/3   cup           milk
  2       tablespoons   margarine, melted
  1                     egg
    1/4   cup           canned diced green chilies
    1/2   cup           shredded Colby cheese

Preparation:

1. Heat oven to 400 degrees. Spray 2-quart casserole with cooking spray. Cook beef and onion in 12-inch skillet over medium heat, stirring occasionally, until brown; drain. 2. Stir in tomatoes, corn, olives, raisans, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and half of cheese into batter. Spread over beef mixture. 3. Bake uncovered 12 minutes. Sprinkle with remaining cheese. Bake 5 to 7 minutes or until corn bread is golden brown.